Abstract
The effects of seed storage for six months after artificial drying of high moisture lentil samples on susceptibility to seed breakage, germination and cooking quality were investigated. Degree of breakage was slightly reduced by increasing drying temperature. Storage for six months increased breakage by 2–5%. Seed germination was markedly damaged when seed was dried at 70° C and 80°C. Six months storage did not affect germination of dried seeds. Cooking quality measured in terms of cooked seed hardness was not affected by initial seed moisture or drying temperature but storage of artificially dried seed increased the seed hardness by about 7 percent.
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